Cupcakes & Muffins/ Halloween & Autumn

Pumpkin Chocolate Muffins

Pumpkin Chocolate Muffins – These deliciously moist pumpkin muffins are swirled with chocolate and perfectly spiced. Enjoy with your morning tea or coffee this autumn!

A close-up of pumpkin chocolate muffins in a muffin pan.

I love autumn.

It’s definitely my favourite season, because I get to enjoy everything pumpkin spice, Halloween, and a whole lotta scary movies. Aaand I get to bake up all the autumn treats and desserts! Today, I’m sharing one of my favourite pumpkin recipes – Pumpkin Chocolate Muffins!

Overhead shot of pumpkin chocolate muffins in a muffin pan.

Ingredients for Pumpkin Chocolate Muffins:

  • plain/all-purpose flour
  • cocoa powder
  • light or dark brown sugar
  • baking soda
  • salt
  • ground cinnamon, ginger, nutmeg, and cloves
  • large eggs
  • vegetable oil
  • greek-style yogurt
  • canned pumpkin puree
  • vanilla extract

If you enjoyed my Pumpkin Bread and Pumpkin Streusel Muffins, you’ll love these muffins, because pumpkin and chocolate – what could be better?? I simply divided the pumpkin batter in half, and mixed a little cocoa powder in one, then I alternated spooning the two batters into a muffin pan. So simple, yet SO good!

A stack of two pumpkin chocolate muffins.

Overhead shot of pumpkin chocolate muffin sliced in half.

Pumpkin Chocolate Muffins - These deliciously moist pumpkin muffins are swirled with chocolate and perfectly spiced. Enjoy with your morning tea or coffee this autumn! #pumpkin #chocolate #muffins #recipe

Try these delicious muffins next!

Enjoy! 🙂

A stack of two pumpkin chocolate muffins.
5 from 2 votes
Pumpkin Chocolate Muffins
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yields: 12 muffins
Calories: 239 kcal
These deliciously moist pumpkin muffins are swirled with chocolate and perfectly spiced. Enjoy with your morning tea or coffee this autumn!
  • 2 cups plain/all-purpose flour 250g
  • 1/4 cup cocoa powder 25g
  • 3/4 cup light or dark brown sugar 150g
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 large eggs room temperature
  • 1/3 cup vegetable oil 80ml
  • 1 cup Greek-style yogurt 240g
  • 1 cup canned pumpkin puree 225g
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
  2. Whisk together the flour, sugar, baking soda, salt, and spices. Set aside.

  3. Whisk together the eggs, oil, yogurt, pumpkin, and vanilla extract. Add the dry ingredients, and mix until just combined. Do not over-mix.

  4. Add half of the batter into a separate bowl, and mix in the cocoa powder.

  5. Alternating between the two batters, spoon into the prepared pan.  Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 - 10 minutes in the pan, then transfer them to a wire rack to cool completely.


Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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  • Reply
    Noelle Perry-Earle
    15th September 2017 at 10:18 am

    These muffins look brilliant and I’d love to make them but I’ve read and re-read the recipe and I cannot see any pumpkin in the ingredient list, although it mentions it in the article. How much would you add please?

    • Reply
      15th September 2017 at 10:25 am

      Thanks for catching that! I’ve corrected the recipe 🙂

  • Reply
    Barulaganye Hulela
    15th September 2017 at 11:28 am

    Is it ok to make my own pumpkin puree by using a blender?

    • Reply
      15th September 2017 at 12:55 pm

      You can definitely use your own homemade pumpkin puree! 🙂

  • Reply
    Emma @ Lights, Camera, BAKE!
    15th September 2017 at 10:50 pm

    These muffins look awesome! I love the colour combination and the flavour sounds delicious!

    • Reply
      15th September 2017 at 10:57 pm

      Thanks, Emma! 🙂

  • Reply
    Demeter | Beaming Baker
    18th September 2017 at 9:11 pm

    Nothing is better than pumpkin and chocolate this time of year! Dare I say it, it’s even better than peanut butter and chocolate?!? Gasp!! That last photo of the split muffins are just making me drool BIG time! Love it, Marsha! 🙂

    • Reply
      18th September 2017 at 10:17 pm

      I’m gonna have to agree with you on that one, Demeter. Love pumpkin and chocolate! 🙂 Thanks!

  • Reply
    19th September 2017 at 8:18 am

    Yeey for pumpkins!!! … and pumpkin chocolate muffins. These look sooo delicious Marsha.

  • Reply
    28th September 2017 at 7:30 pm

    Was just wondering if the taste would be terribly altered if nutmeg were not added? I HATE nutmeg!!

    • Reply
      28th September 2017 at 7:45 pm

      Hi Linda, you can leave the nutmeg out. These muffins still taste great with just the other spices 🙂

  • Reply
    Kyomi G
    11th October 2017 at 3:08 am

    hello! i SO want to try these tomorrow i have verytjing in my baking pantry but QUESTION… i just moved to Utah – elevation 5500 feet. my baking has had to be altered more often than not. Any suggestions for this particular recipe?

  • Reply
    12th October 2017 at 9:39 pm

    Can I use Gluten free all purpose flour?

    • Reply
      12th October 2017 at 11:57 pm

      Yes, that should be fine 🙂

  • Reply
    28th October 2017 at 3:25 pm

    these look amazing and I want to make them tomorrow….have you tried the recipe with coconut oil? what do you think?

    • Reply
      28th October 2017 at 6:05 pm

      Hi Debra! I haven’t tried these muffins with coconut oil yet, but if I was to make them, I would replace the vegetable oil with 1/2 cup (100g) of coconut oil, melted. Let me know how it goes – enjoy! 🙂

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